Best 2 Spicy Prawn Poppadoms Recipes
Tantalize your taste buds with a culinary journey to India, where flavors dance and spices ignite the senses. Embark on an aromatic adventure with our spicy prawn poppadoms, a delightful appetizer that promises an explosion of taste. These crispy poppadoms, made from lentil flour, are topped with a tantalizing mixture of succulent prawns, aromatic spices, and a fiery chili sauce that will leave you craving more.
Indulge in the symphony of flavors as the crispy poppadoms shatter in your mouth, releasing a burst of spicy prawn goodness. The succulent prawns, marinated in a blend of aromatic spices, deliver a delightful chewiness that complements the crispy texture of the poppadoms. The fiery chili sauce adds a touch of heat that lingers on the palate, leaving you with a satisfying warmth.
This recipe also includes variations to cater to different preferences. For those who prefer a milder experience, a yogurt dip is provided to balance the heat of the chili sauce. For those who love the thrill of spice, a selection of additional chili sauces is suggested to amplify the fiery sensation.
So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our spicy prawn poppadoms. Let the flavors of India transport you to a world of culinary delight, where every bite is a celebration of taste.
ALESHA DIXON'S SPICY PRAWNS
Inspired by Alesha's travels to Mumbai, this incredible dish - also known as tandoori burani jhinga - has amazing layers of flavour from the punchy double marinade. To make my version really sing, I'm butterflying the prawns to give an even bigger surface area to suck up that wonderful fragrant spice.
Provided by Jamie Oliver
Categories Indian Seafood Fruit Prawns
Time 50m
Yield 2
Number Of Ingredients 36
Steps:
- Peel the prawns, leaving the tails on, then run the tip of a knife down their backs and pull out the vein, meaning they'll butterfly as they cook. Place the prawns in a bowl.
- For marinade 1, peel and finely grate the ginger and garlic, then add to the bowl with the chilli powder, lemon juice, mustard oil and a pinch of sea salt. Toss together and marinate in the fridge for at least 1 hour.
- Meanwhile, mix all of marinade 2 ingredients together in a bowl with a pinch of salt. When the time's up, mix marinade 2 into the bowl of prawns, then leave while you make the slaw.
- Finely shred the cabbage and lettuce and place in a bowl. Finely slice and add the radishes, then finely chop and add the herb leaves. Grate in the coconut.
- Peel the mango half, then finely slice half of it and add to the bowl, putting the rest aside for the chutney. Squeeze over the lemon juice, drizzle with 3 tablespoons of extra virgin olive oil, and toss to coat. Taste and season to perfection.
- To make the chutney, toast the cumin seeds for a couple of minutes, then tip into a blender. Peel and add the garlic and ginger, along with the herbs (discarding any tough stalks). Deseed and add the chilli, followed by the rest of the chutney ingredients, the reserved mango and a handful of ice cubes, then blitz.
- Melt the butter in a large pan over a medium-high heat, then add the prawns with any remaining marinade and fry for 5 minutes, or until the prawns are pink and cooked through, turning regularly.
- Serve the sizzling prawns with the mint chutney and slaw. Delicious with dollop of raita and poppadoms, if you fancy.
Nutrition Facts : Calories 705 calories, Fat 59.3 g fat, SaturatedFat 16.6 g saturated fat, Protein 22.5 g protein, Carbohydrate 21.8 g carbohydrate, Sugar 15 g sugar, Sodium 4 g salt, Fiber 6.5 g fibre
SPICY KING PRAWNS
This wonderful shrimp recipe is by Nadia Roden from Party By the Pyramids. It is healthy and super fast. If you have all of the ingredients ready ahead of time, you can prepare the dish quickly, as guests arrive.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
- Transfer to a platter and serve.
Tips:
- Use fresh prawns: Fresh prawns have a better flavor and texture than frozen prawns. If you are using frozen prawns, thaw them completely before cooking.
- Clean the prawns properly: Devein and remove the shells from the prawns. Rinse them thoroughly under cold water.
- Marinate the prawns: Marinating the prawns in a mixture of spices and yogurt helps to enhance their flavor.
- Use a hot pan: When cooking the prawns, use a hot pan so that they sear quickly and evenly.
- Do not overcook the prawns: Prawns cook quickly, so it is important to not overcook them. Overcooked prawns become tough and rubbery.
- Serve immediately: Spicy prawn poppadoms are best served immediately after they are cooked.
Conclusion:
Spicy prawn poppadoms are a delicious and easy-to-make appetizer that is perfect for any occasion. They are crispy, flavorful, and sure to be a hit with your guests. So next time you are looking for a quick and easy snack or appetizer, give spicy prawn poppadoms a try.
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